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🍽️ Crispy Sweet Potato with Sauerkraut and Quark Dip

331 kcal · 30 min · 4 servings

Ingredients

• 400 g sweet potatoes (1 sweet potato)
• 100 g red onions (2 red onions)
• 500 g fresh sauerkraut
• 40 g slivered almonds
• 1 tbsp rapeseed oil
• 100 ml classic vegetable broth
• 70 g raisins
• 1 bunch flat-leaf parsley
• 300 g low-fat quark
• salt
• cayenne pepper

Instructions

1. 1. Peel the sweet potato using a vegetable peeler.
2. 2. Rinse the peeled sweet potato under running water.
3. 3. Shred the sweet potato into very fine, long strips using a vegetable slicer.
4. 4. Peel the onions.
5. 5. Halve the peeled onions.
6. 6. Cut the onion halves into thin strips.
7. 7. Place the sauerkraut in a colander.
8. 8. Let the sauerkraut drain completely in the colander.
9. 9. Place the slivered almonds in a dry, hot pan.
10. 10. Toast the slivered almonds until golden brown without oil.
11. 11. Remove the toasted slivered almonds from the pan.
12. 12. Let the slivered almonds cool down completely.
13. 13. Heat the oil in a large pan or wok.
14. 14. Add the onion strips to the hot pan.
15. 15. Sauté the onion strips briefly.
16. 16. Add the sweet potato strips to the onions in the pan.
17. 17. Fry the sweet potato over low heat.
18. 18. Turn the sweet potato frequently.
19. 19. Fry the sweet potato for 5 minutes.
20. 20. Gradually pour the vegetable broth over the vegetables.
21. 21. Add the drained sauerkraut to the vegetables.
22. 22. Add the raisins to the vegetables.
23. 23. Fry the vegetables, turning occasionally.
24. 24. Fry the vegetables over low heat.
25. 25. Fry the vegetables for 15 minutes.
26. 26. Wash the parsley under running water.
27. 27. Shake the parsley dry.
28. 28. Pluck the parsley leaves from the stems.
29. 29. Set aside some parsley leaves for decoration.
30. 30. Finely chop the rest of the parsley.
31. 31. Place the low-fat quark in a small bowl.
32. 32. Add the chopped parsley to the bowl with the quark.
33. 33. Season the quark with salt.
34. 34. Season the quark with cayenne pepper.
35. 35. Mix the quark with the parsley and spices.
36. 36. Season the sauerkraut with salt.
37. 37. Season the sauerkraut with cayenne pepper.
38. 38. Sprinkle the finished sauerkraut with the cooled slivered almonds.
39. 39. Garnish the dish with the reserved parsley leaves.
40. 40. Serve the sauerkraut together with the parsley quark.

Nutrition per serving

• kcal: 331
• Protein: 17 g · Fett/Fat: 9 g · Carbs: 42 g